JPS6112655B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing rice cracker dough, and more particularly to a method for producing rice cracker dough in which most of the rice particles remain intact.

In recent years, rice crackers have been diversifying in order to promote demand and sales, and one of them is
Products have been developed that retain rice particles and have different appearance, flavor, etc. compared to conventional products.

Usually, to produce such rice crackers, unlike conventional methods, glutinous rice is used, which is not powdered. That is, first, cook rice using the usual method.
This is then kneaded in a kneading machine so that each grain adheres to each other so that it can be shaped in the rolling and die-cutting process without crushing the rice particles as much as possible, and then rolled. After that, the dough is cut into a desired shape according to a conventional method, dried, baked, immersed in a seasoning solution to be seasoned, and the seasoning is dried to obtain a product.
The kakatsu method is an early method for producing rice crackers with rice particles left in them, and since the properties of the raw glutinous rice (which are recognized as defects) are hardly removed, the rice crackers do not swell when baked and have a good texture. It still had the disadvantage of being hard.

For this reason, there is a method of crushing glutinous rice to 1/4 to 1/2 in order to compensate for the above disadvantages, but if glutinous rice is mixed in, the material cost will be high, and if crushed glutinous rice is used, then Fewer rice particles remain in the product, reducing its visual value.

In view of the above points, the present invention uses only inexpensive glutinous rice as a raw material, and leaves almost all the rice particles intact on the surface of the grain, giving it the appearance of each grain of rice being connected one after the other, like an ``okoshi''. Furthermore, the present invention aims to provide a method for producing rice crackers with a softer texture than conventional products, which comprises the following steps.

In other words, first, wash the washed polished rice in approximately 1
In the evening, the rice is soaked in water to absorb enough water, then taken out, drained, and steamed to gelatinize the inside of the rice grains. Next, this is poured into water that is about 3 to 4 times the weight of the rice raw material, stirred in the water, loosened the particles one by one if possible, and brought into contact with water as if washing with water. After about 5 minutes, remove from the water, drain, and steam again. This gives a very "sticky" steamed rice which is passed through rolling rolls spaced at a distance of about 2 mm to 3 cm (preferably 2 to 3 cm) without the use of kneading or pounding machines. At this time, the surface layers of each grain of rice adhere to each other, and this is passed through ordinary rolling rolls to form a sheet (2 to 5 mm thick), which is then passed through the dough. The dough is then made into a product by a conventional method.

As mentioned above, in the conventional production method, raw rice is cooked only once, and all the water used for cooking and steaming remains contained in the steamed rice, which causes the surface layers of the rice grains to interact with each other. "Tackiness" for adhesion to
has few drawbacks. In contrast, the method of the present invention, as described above, has an unprecedented step of throwing the steamed rice into 3 to 4 times its weight of water, stirring it, taking it out of the water, draining it, and steaming it again. It is possible to obtain steamed rice that has sufficient "stickiness" and has no trouble in subsequent rolling and mold cutting. The reason for this will have to be clarified at a later date, but it can be thought that when steamed rice is in water, some of its ingredients elute into the water, and as a result, this method When the dough is baked or heated in oil, it always has an appearance in which most of the rice particles remain, and a product with a softer texture and better flavor than products produced by conventional methods can be obtained.

In addition, in the conventional method, steamed rice is pounded and kneaded using a kneading machine to avoid crushing the particles as much as possible, but due to the structure of the machine, there is a high possibility that the particles will be crushed. . On the other hand, the method of the present invention does not use such a kneading machine, but instead uses rolling rolls with an interval of about 2 to 3 cm to pass the steamed rice through them. When making "onigiri" by hand, the grains were made to adhere to each other by rolling and hardening them in the hands, and the steamed rice grains were connected to such an extent that they would not support later rolling and molding.

In the method of the present invention as outlined above, it is best to soak the raw glutinous rice in water for at least one night, if possible, to ensure sufficient absorption into the inside of the rice grains, and the subsequent first steaming for about 20 minutes. It is best to fully gelatinize it.

When using the method of the present invention, although there are some differences depending on the variety, production area, grade, etc. of the rice, for example, washed polished white rice soaked overnight is
Its moisture content is 35%. If this is steamed at a steam pressure of 0.2 kg/cm ² using a steamer or a regular automatic continuous steamer for rice grains, gelatinization will progress to the inside of the rice grains in as little as 20 minutes, combined with the overnight soaking described above. , there will be no interference with subsequent processes. The moisture content of steamed rice at this time is 36%. This steamed rice is used as raw material rice for 3 to 4
Pour into a large amount of water twice its weight and stir to break up the rice particles one by one if possible, and bring them into contact with water as if washing with water. After 5 minutes, remove it from the water and drain it. The moisture at this time is
It becomes 54.1%. Steam this steamed rice again for 10 minutes. The moisture content will be 55.8%. During this second steaming period, the water attached to the surface of the rice grains is allowed to penetrate or evaporate into the interior of the rice grains during the steaming process, making the surface of the rice grains sticky, and during the rolling process, the surface layer of the rice grains adheres to each other. All you need to do is heat it to the extent that it becomes a sticky sheet, and for this the steaming time should be 0.2Kg/cm ²
10 minutes is enough. Also, after the first steaming process is finished, instead of throwing it into water, water is showered onto the steamed rice, and after about 5 minutes, the water is drained and the rice is moved to the next second steaming process. Good too.

The present invention has the feature that, through the manufacturing process as explained above, rice crackers with a soft texture, good flavor, and appearance with rice particles left intact can be obtained at low cost and without using particularly difficult methods. It is.

[Example 1] After washing 60 kg of polished rice, soak it in water overnight, take it out the next day, drain it, and steam it for 20 minutes at a steam pressure of 0.2 kg/cm ² using a regular automatic continuous steamer for hail. . The moisture content of the obtained steamed rice was 36.0%.
Immediately throw this steamed rice into 180 kg of water, stir it, break it up into individual grains in the water, let it come into contact with water as if you were washing it with water, and after 5 minutes, take it out of the water and drain it. The moisture content is 54.1%. This was steamed again using a steamer at a steam pressure of 0.2 kg/cm ² for about 10 minutes, and the resulting steamed rice with a moisture content of 55.8% was allowed to cool to 40°C, and the rice was rolled between rolling rolls with a spacing of 2 cm to make it slightly sticky. The rice grains were then rolled through ordinary stretching rolls with a spacing of 3 mm, resulting in a sheet-like rice cake in which most of the surface layers of the rice grains were adhered to each other, and this was cut out using a rectangular cutting die measuring 8 cm in length and 6 cm in width. . When this was passed through an automatic continuous hot air dryer at 80°C for 3 hours, a fabric with a moisture content of 18.5% was obtained. This is stored in a sealed container, left overnight for aging treatment, and then taken out and transferred to the second drying step. This second drying step was carried out at 80° C. for 3 hours. The moisture content of the resulting dough was 8.0%,
This is baked in a gas-entrained oven, soaked in seasoned soybean oil, centrifuged to remove excess soybean oil, and dried. Through the above process, most of the rice grains remained intact and expanded, making it possible to obtain rice crackers with a superior appearance and a softer texture than conventional products.

[Example 2] After washing 13.5 kg of polished rice, it was soaked overnight, drained, divided into 3 steamers, and steamed for 20 minutes at a steam pressure of 0.2 kg/cm ² . Place this steamed rice on a wire mesh at a height of 5
Spread it out to about a cm, stir it a little to loosen it, and sprinkle water on top. Soon, you will notice that the rice grains become individual grains and become smooth. Continue to shower for 5 minutes. Then, drain it and steam it a second time in the same steamer at a steam pressure of 0.2 kg/cm ² for about 10 minutes. Next, using the same rolling rolls as in Example 1 above, the rice grains were passed between them with a spacing of 2 cm, and then the rice grains were passed between regular stretching rolls with a spacing of 2 mm, and most of the surface layers of the rice grains adhered to each other. It becomes a sheet-like mochi, and one side of this
It was cut out using a 21 mm regular hexagonal cutting die and dried in the same manner as in Example 1 to obtain a dough with a moisture content of 17%. This was left to rest, and after a second drying process, the moisture content was reduced to 8.0%.The dough was heated to 250 degrees Celsius and then immediately sprinkled with salt. I was able to obtain excellent rice crackers that were soft and delicious.

Claims (1)

[Claims] 1 Steam the glutinous rice after absorbing enough water, then use water to loosen the rice grains, drain the water,
A method for producing senbei dough, which comprises steaming the rice again and forming the resulting steamed rice into a sheet by rolling it at least twice.